Breastfeeding Friendly Classic Pretzels
There is something deeply satisfying about pulling a tray of golden, mahogany-brown pretzels out of the oven, and making them from scratch means you know exactly what went into every bite. That matters when you're nursing and paying closer attention to what you're eating — no mystery additives, no preservatives, just flour, butter, yeast, and salt doing their thing. The baking soda bath is the secret to that signature chewy crust and deep color, and it's a surprisingly simple step that makes these taste like the real deal. Melted butter in the dough keeps the interior soft and tender, while the egg wash and coarse salt on top give you that irresistible crunch with every pull. These are endlessly snackable on their own, but they also pair beautifully with a dipping sauce if you want to make them feel a little more special. Baking a batch at home means you can enjoy them warm, which is honestly the only way pretzels should be eaten.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ cups warm water (110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 2 tsp kosher salt
- 4 cups all-purpose flour, plus more for dusting
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 10 cups water
- ⅔ cup baking soda
For finishing
- 1 large egg, beaten
- 2 tbsp water
- 2 tbsp coarse pretzel salt or flaky sea salt
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the kosher salt, melted butter, and flour to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead for 5 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and springs back when poked.
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